Chef John's Duck, Sausage, and Shrimp Gumbo Recipe - Allrecipes.com
Chef John's Duck, Sausage, and Shrimp Gumbo Recipe
3 Photos
Chef John’s Duck, Sausage, and Shrimp Gumbo
See how Chef John makes an intensely flavorful gumbo. See more
  • READY IN 6+ hrs

Chef John's Duck, Sausage, and Shrimp Gumbo

Recipe by  

"This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood, and in my opinion, the more the merrier. The procedure is pretty straightforward, although you're talking about a full day's project. Serve in a large soup plate with a scoop of cooked white rice and a sprinkle of green onion and a pinch of cayenne"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
ADVERTISEMENT
  • PREP

    30 mins
  • COOK

    5 hrs 55 mins
  • READY IN

    6 hrs 25 mins

Directions

  1. Heat vegetable oil in a skillet over medium heat. Cook duck legs in the hot oil, skin-side down, until duck legs are browned and skillet contains rendered duck fat, about 10 minutes on the skin side. Flip and cook 3 to 4 minutes on the meat side. Remove duck legs from skillet, leaving rendered duck fat in the skillet.
  2. Whisk 1 cup flour into the duck fat, adding enough vegetable oil to make the flour mixture a thick and smooth roux. Turn heat to medium-low and cook the roux, stirring constantly, until it turns a rich reddish-brown color, about 40 minutes. Whisk 2 more tablespoons flour into roux and cook for 2 minutes.
  3. Whisk chicken broth into roux, 1 cup at a time, until all broth has been incorporated. Remove roux mixture from heat.
  4. Brown andouille sausage in a large Dutch oven over medium heat, about 8 minutes; stir in onion, peppers, celery, and 4 green onions, cooking until onion is translucent, about 10 minutes. Stir thyme, bay leaf, black pepper, and cayenne pepper into sausage mixture, followed by diced tomatoes. Stir to combine.
  5. Place smoked ham hock into the center of the sausage and vegetables. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into mixture. Bring to a simmer, turn heat to low, and cover with a lid set at an angle to let steam out. Simmer slowly, stirring occasionally until duck and ham hock meat are tender, about 4 hours. Skim as much fat as possible off the top as it simmers.
  6. Remove duck and ham hock to a bowl and let cool. Stir pickled okra into gumbo. Pick meat from duck legs and pork hock and return meat to the gumbo. Simmer gumbo for 45 more minutes.
  7. Turn heat to medium-high, bring gumbo to a boil, and stir in shrimp and crawfish tails. Cook until shrimp and crawfish tails are bright pink, about 3 minutes. Stir in 1 tablespoon green onion, taste and adjust seasoning, and serve.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • The deeper the color of the roux, the deeper and richer the flavor of your gumbo. The darker the roux, the less it will thicken.
  • Use any combination of hot and sweet diced peppers.
ADVERTISEMENT

Reviews More Reviews

Apr 06, 2014

Chef John your the best. What a wonderful dish. We use Lobster, Duck Breast, Crawfish, Shrimp of course and frozen Okra. Turned out great!!

 
Feb 16, 2014

Amazing, I made a batch for 12 people for my PD and the first shift killed it. The was not anything to scrap off of the sides of the pan!

 

4 Ratings

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 496 kcal
  • 25%
  • Carbohydrates
  • 22.4 g
  • 7%
  • Cholesterol
  • 225 mg
  • 75%
  • Fat
  • 27.5 g
  • 42%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 37.7 g
  • 75%
  • Sodium
  • 1437 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Related Videos

Chef John’s Duck, Sausage, and Shrimp Gumbo

See how Chef John makes an intensely flavorful gumbo.

Chef John's Shrimp Etouffee

Discover the tricks to making amazing Creole shrimp with a flavorful gravy.

Chef John’s Indoor BBQ Shrimp

Is this the easiest, most delicious shrimp recipe ever? Possibly.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States